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Nutrition

Healthy Recipe #33 – Dinner

The Team at MaxNRG Personal Training aim to provide you with weekly healthy recipes which include breakfast, lunch, dinner, smoothies and the occasional dessert recipe idea that will not only revive your taste buds but take you a step closer to reaching a leaner, healthier you!

Previously we gave you two tasty Breakfast recipe ideas –  Blueberry Brad Protein Muffins and Blueberry Protein Pancakes and now try this weeks delicious breakfast recipes.

This weeks two healthy Dinner options are:

  • “FRIED” CHICKEN FINGERS
  • CASHEW-CRUSTED CHICKEN

“FRIED” CHICKEN FINGERS

INGREDIENTS
RECIPE MAKES 4 SERVINGS
(16 FINGERS)
• 4 cooked chicken breasts
(4oz each)
• 2 egg whites
• 1 teaspoon coconut oil
• ½ cup bran buds
• ½ cup oatmeal
• 1 teaspoon onion powder
• Salt and pepper

DIRECTIONS
1. Preheat oven to 300C. Prepare baking sheet by coating with coconut
oil. Cut chicken breasts into 4 equal strips (you should have 16 strips
total). Set aside. Grind oatmeal and bran buds in a food processor
. Next, combine all dry ingredients in a large container
with a tightly fitting lid. Shake well. This is your coating mixture.
2. Add egg whites in a medium bowl. Dip each strip in the egg whites.
Then dip each strip (finger) in the coating mixture. Make sure each
piece is well coated.
3. Place on the baking sheet. When all of your chicken has been coated
and your baking sheet is full, place in the oven and bake for 10 minutes
or until golden. Then turn the fingers
and bake for an additional 5-6 minutes.

Per Serving
CALORIES: 215
PROTEIN : 30g
CARBS : 17g
FAT : 3g

CASHEW-CRUSTED CHICKEN

INGREDIENTS
RECIPE MAKES 4 SERVINGS
(4 BREASTS)
• 4 boneless, skinless chicken
breasts (4oz each)
• 2/3 cup raw cashew pieces
• ¼ teaspoon paprika
• 1 egg
• 2 tablespoons macadamia oil
• Salt and pepper

DIRECTIONS
1. Put the cashew pieces in a food processor and grind them
to a fine texture. Place them out onto a plate and add the salt,
pepper, and paprika, mixing the whole thing well. Set aside.
2. Break the egg into another plate with a rim around it (or large bowl).
3. Dip each chicken breast into the egg and then into the cashew
mixture, coating both sides. Add macadamia oil in pan over
medium to medium-high heat and add the chicken.
4. Sauté until it’s golden on both sides and cooked through
about 5 minutes per side.

Per Serving
CALORIES: 257
PROTEIN : 29g
CARBS : 6g
FAT : 13g

To view more of our simple and healthy recipe ideas please visit our Nutrition Page

MaxNRG Personal Training
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0403 741 278
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https://www.maxnrgpt.com.au

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